Micro-Macro: A Video About Everything, Told With Food

Food

Food2

Here is a quick jump across several orders of magnitude: from subatomic particles to multiple universes, all with the help of edible and mostly delicious foods. I’ve never eaten an organism’s lungs (at least that I’m aware of, although I did eat a lot of chicken nuggets growing up and who knows what’s in those things) but it somehow makes perfect sense to see respirating leaves taking their place. The video is the work of Encyclopedia Pictura and you can read more about the video by clicking here.

Alex Dent

January 17, 2013 / By

The Elegant Touch of Food Affection – A Film Review of ‘A Matter of Taste: Serving Up Paul Liebrand’

A Matter of Taste: Serving Up Paul Liebrandt

There are two types of people in this world – those who can control themselves around food and those who cannot. I happen to be one of the joyful gluttons who cannot. In an ideal world, my voracious eating habits would be seen as gourmand or sensualist. In reality, if there is one last morsel of bread left in the basket I will make it my steadfast mission to toast it, dip in chocolate sauce, melt 12 year-old cheddar into its spongy core, or encapsulate it in sweet strawberry jam. It will be eaten, and it can get ugly, but I’m prepared to defend my passions. After all, if nothing else, food is emotional.

Continue reading this post…

Christina Stimpson

January 17, 2013 / By

Rene Redzepi and the Story of Noma

Noma Cookbook Cover

Rene Redzepi

The inspiration for food themed week of posts came from my obsession with Rene Redzepi and his restaurant, Noma. Redzepi pioneered New Nordic Cuisine, which uses only locally and seasonally harvested ingredients. This approach has led many to say that Noma is in fact the best restaurant in the world right now, which is now surprise if you’ve seen the dishes Noma puts out.

What I find inspiring is how passionate Redzepi is about his cooking. It’s not just about putting food on a plate, it’s about creating an experience. It’s about taking an ingredient and pairing it with other ingredients that would grow in the very same area. It’s about taking six weeks to prepare a grasshopper garum. Everything Redzepi does is done with 120% of effort and that to me is where his genius lies.

The video was created by Phaidon for the release of the Noma cookbook they published. It gives a pretty godo insight into the type of foods that Noma is preparing and the dedication Redzepi has to New Nordice Cuisine. Hopefully you’ll find Redzepi as inspiring as I do.

Bobby Solomon

January 17, 2013 / By

Eastern European Sushi: CLINIC 212 Combines Lithuanian and Japanese Food

Eastern European Sushi: CLINIC 212 Combines Lithuanian and Japanese Food

Eastern European Sushi: CLINIC 212 Combines Lithuanian and Japanese Food

Eastern European Sushi: CLINIC 212 Combines Lithuanian and Japanese Food

Lithuanian design agency CLINIC 212 has come up with a brilliant idea, Eastern European Sushi, combining traditional Lithuanian dishes and presenting it like Japanese sushi. The idea at first might seem a bit jarring, especially when you see an entire fin fin sitting on top of the smoked mackerel, but that’s entirely the fun of it. The presentation of these dishes entirely changes the context and the preconceived ideas of what you’d expect from these dishes. I think it’s also pretty great that all the liquids you see on the boards are actually dark beer or vodka… that’s definitely keeping it real.

Bobby Solomon

January 17, 2013 / By

Instagram Food Collages by Julie Lee

julie lee food collage

I discovered Julie Lee’s gorgeous food collages on Instagram. Vibrant, spare, and beautifully arranged, she shoots them after visits to various farmers markets in Los Angeles or before tackling a recipe. She often includes tips and tidbits to inspire her followers, too: “To keep your kitchen game tight, buy food that you aren’t familiar working with. Today, for me, it’s celeriac & pineapple guava.”

Aside from her collages, Lee seems to be adept at making tomato jam, ginger-molasses ketchup, and various forms of popcorn with toppings like pulverized miso seasoning powder and guava smoked sea salt. She also assembles quick bites and describes the ingredients so you can recreate them at home. Her Instagram account seems to be her most active blog. Thus, here’s hoping we see more how-tos or step-by-step photos on how to make potato mole chilaquiles. Follow her @julieskitchen.

Julie Lee food collage duo

Andi Teran

January 17, 2013 / By

Google+